Hydrogenated Vegetable Oil

Hydrogenated vegetable oil is made by adding hydrogen to liquid vegetable oils, such as soybean, corn, or cottonseed oil. This process, called hydrogenation, changes the oil's chemical structure, making it more solid at room temperature. This results in a product with a firmer texture and increased stability.

Manufacturers use hydrogenated vegetable oil to improve the texture, stability, and shelf life of various processed foods. It helps prevent oil separation in products like peanut butter and gives a creamy or solid consistency to items such as margarine, baked goods, and snack foods.

The FDA revoked the 'generally recognized as safe' (GRAS) status for partially hydrogenated oils (PHOs) in 2018, which effectively removed most artificial trans fats from the US food supply. PHOs were a significant source of artificial trans fat, which scientific evidence has linked to an increased risk of heart disease. Fully hydrogenated oils, however, contain very little trans fat and are primarily a source of saturated fat. JECFA has evaluated trans fatty acids and their health effects. EFSA has also provided scientific opinions on trans fatty acids in food.